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WO2018005503A1 - Cafetière automatique et procédé de préparation d'une boisson brassée - Google Patents

Cafetière automatique et procédé de préparation d'une boisson brassée Download PDF

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Publication number
WO2018005503A1
WO2018005503A1 PCT/US2017/039517 US2017039517W WO2018005503A1 WO 2018005503 A1 WO2018005503 A1 WO 2018005503A1 US 2017039517 W US2017039517 W US 2017039517W WO 2018005503 A1 WO2018005503 A1 WO 2018005503A1
Authority
WO
WIPO (PCT)
Prior art keywords
brew
basket
brew chamber
fluid
chamber
Prior art date
Application number
PCT/US2017/039517
Other languages
English (en)
Inventor
Joshua D. Anthony
Steven Toddes
Edward J. SCARSELLA
Jeremy Kuempel
Matthew Walliser
Original Assignee
Sharkninja Operating Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sharkninja Operating Llc filed Critical Sharkninja Operating Llc
Priority to CN201780039659.XA priority Critical patent/CN109414134A/zh
Publication of WO2018005503A1 publication Critical patent/WO2018005503A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/06—Filters or strainers for coffee or tea makers ; Holders therefor
    • A47J31/0657—Filters or strainers for coffee or tea makers ; Holders therefor for brewing coffee under pressure, e.g. for espresso machines
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/06—Filters or strainers for coffee or tea makers ; Holders therefor
    • A47J31/0652—Filters or strainers for coffee or tea makers ; Holders therefor with means to by-pass a quantity of water, e.g. to adjust beverage strength
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/24—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure
    • A47J31/32—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure with hot water under air pressure
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/44—Parts or details or accessories of beverage-making apparatus
    • A47J31/52—Alarm-clock-controlled mechanisms for coffee- or tea-making apparatus ; Timers for coffee- or tea-making apparatus; Electronic control devices for coffee- or tea-making apparatus
    • A47J31/525—Alarm-clock-controlled mechanisms for coffee- or tea-making apparatus ; Timers for coffee- or tea-making apparatus; Electronic control devices for coffee- or tea-making apparatus the electronic control being based on monitoring of specific process parameters
    • A47J31/5255—Alarm-clock-controlled mechanisms for coffee- or tea-making apparatus ; Timers for coffee- or tea-making apparatus; Electronic control devices for coffee- or tea-making apparatus the electronic control being based on monitoring of specific process parameters of flow rate

Definitions

  • Exemplary embodiments of the present disclosure relate to a system and method for brewing beverages, and more particularly to a system and method of
  • Known systems include drip brewing systems in which hot water is filtered through coffee grounds and into a carafe and French press systems in which coffee grounds and hot water are mixed in a container and a water permeable plunger is pressed into the container from above to trap the ground coffee at the bottom of the container.
  • a beverage brewing system capable of efficiently brewing a beverage having a desired flavor profile is desirable.
  • a beverage system includes a housing and a brew basket associated with the housing.
  • the brew basket includes a brew chamber.
  • a pressurization system is associated with the brew chamber. The pressurization system is selectively operable to increase a pressure within the brew chamber to control a rate at which a fluid passes through the brew chamber to an outlet formed in said brew basket.
  • said pressurization system includes a pressure source, said pressure source being arranged in fluid communication with said brew chamber via a pressure passageway.
  • said pressure source is an air pump.
  • At least a portion of said pressure passageway is part of a flow path for providing said heated fluid to said brew chamber.
  • valve disposed within said pressure passageway, said valve being movable between a plurality of positions to control a volume of pressurized fluid provided to said brew chamber.
  • said brew chamber is substantially sealed during operation of the beverage system.
  • a method of preparing a beverage includes supplying at least a portion of a brew volume of fluid to a brew chamber and pressurizing the brew chamber to control a rate at which the at least a portion of said brew volume filters through and is output from said brew chamber.
  • said brew chamber is not pressurized directly after said supplying said bloom volume of during said predetermined bloom time.
  • said pressurizing said brew chamber is configured to desiccate said flavorant within said brew chamber.
  • a first pressure source is configured to pressurize said brew chamber after said at least a portion of said brew volume is supplied to said brew chamber and a second pressure source is configured to pressurize said brew chamber after said another portion of said brew volume is supplied to said brew chamber.
  • At least one of said first pressure source and said second pressure source is an air pump.
  • At least one of said first pressure source and said second pressure source is a pumping mechanism and a heating mechanism operated in combination.
  • a method of preparing a beverage includes supplying a fluid to a brew chamber of a brew basket and pressurizing the brew chamber such that said fluid filters through and is output from the brew chamber faster than if movement of said fluid through the brew chamber is driven by gravity.
  • a brew basket including a basket body having a first end, a second end, and at least one sidewall extending between the first end and the second end to define a brew chamber.
  • An outlet is formed in the basket body. The outlet is positioned vertically above a plane containing a maximum fluid level within said brew chamber.
  • said outlet is located between said first end and said second end.
  • said outlet is positioned vertically above said first end of the said basket body.
  • an enclosed fluid channel provides a passageway connecting said brew chamber and said outlet.
  • an inlet end of said enclosed fluid channel is positioned within said brew chamber adjacent said second end of said basket body.
  • the brew basket is part of a beverage brewing system, said beverage brewing system further comprising a pressurization system associated with the brew basket, said pressurization system being selectively operable to increase a pressure within said brew chamber.
  • said pressure applied by said pressurization system is configured to propel a fluid towards said outlet.
  • interruption of operation of said pressurization system stops a flow of fluid from said outlet.
  • said beverage brewing system is configured to output a brewed beverage to a container, said brew basket being laterally offset from said container.
  • At least a portion of said brew basket and a portion of said container are arranged within a horizontal plane.
  • a brew basket including a basket body having a first end, a second end, and at least one sidewall extending between the first end and the second end to define a brew chamber.
  • the brew chamber has an outlet formed therein.
  • An enclosed fluid channel is connected to the outlet.
  • the enclosed fluid channel has an outlet end positioned vertically above a plane containing a maximum fluid level within the brew chamber.
  • said enclosed fluid channel is integrally formed with said brew basket.
  • said enclosed fluid channel is arranged within said brew chamber.
  • said enclosed fluid channel is located outside of said brew chamber.
  • a brew basket includes a basket body having a first end, a second end, and at least one sidewall extending between the first end and the second end to define a brew chamber.
  • the brew chamber is configured to receive and form a seal about a flat bottom of a filter.
  • all fluid provided to said brew chamber passes through said flat bottom of said filter.
  • said seal extends about a periphery of said flat bottom.
  • a ring seal is positioned within said brew chamber adjacent said second end of said basket body, said ring seal being arranged in contact with said flat bottom to form said seal.
  • said ring seal is received within a groove in said basket body.
  • said ring seal is integrally formed with said basket body.
  • a ring seal is positioned in overlapping arrangement with said flat bottom.
  • a beverage brewing system including a housing, a brew basket associated with said housing, a first conduit fluidly coupled to said brew basket, a bypass conduit having an outlet, and a valve associated with the first conduit and the bypass conduit.
  • the valve is movable between a plurality of positions to divert a fluid flow between said first conduit and said bypass conduit.
  • bypass conduit is configured to provide a hot fluid directly to an adjacent container.
  • an attachment is removably coupled to said outlet of said bypass conduit.
  • said fluid output from said outlet of said bypass conduit has a first temperature and said fluid output from said brew basket has a second temperature, said first temperature being greater than said second temperature.
  • FIG. 1 is a graph representing Strength (% TDS) vs. Extraction (%) of Brewed
  • FIG. 2 is a schematic diagram of a beverage brewing apparatus according to an embodiment
  • FIG. 3 is a schematic diagram of a user interface of a beverage brewing apparatus according to an embodiment
  • FIG. 4 is a schematic diagram of a pressurization system of a beverage brewing apparatus according to an embodiment
  • FIG. 5 is a perspective view of a brew basket of a beverage brewing system according to an embodiment
  • FIG. 6 is a cross-sectional view of a brew basket of a beverage brewing system according to an embodiment
  • FIG. 7 is a cross-sectional view of a brew basket of a beverage brewing system according to an embodiment.
  • FIG. 8 is a cross-sectional view of a brew basket of a beverage brewing system according to another embodiment.
  • aspects and embodiments disclosed herein include a system and method for preparing various brewed beverages.
  • preparation of other brewed beverages is within the scope of the disclosure.
  • coffee refers to a beverage including solids extracted from coffee beans and dissolved in water.
  • Brewed coffee is typically prepared by passing hot water through dried and ground coffee beans, referred to herein as "ground coffee.” Solids from the ground coffee are dissolved in the hot water as it passes there through.
  • the flavor profile of brewed coffee is a balance between strength (solubles concentration) and extraction (solubles yield), as shown in FIG. 1.
  • Strength refers to the measured amount of solids extracted into the coffee. Strength is typically expressed as a percentage of total dissolved solids (% TDS). For example, for l OOg of coffee measuring 1.2 % TDS, 98.8g of the coffee is water and 1.2g is dissolved coffee solids.
  • Extraction, or solubles yield refers to the percentage of the ground coffee by weight that is removed by dissolving water during the brewing process. Up to 30% of the available soluble solids in ground coffee can be extracted, with most of the remaining 70% being insoluble in water.
  • the solubles yield of brewed coffee is dependent on multiple factors, including, but not limited to, the temperature of the water passed through the ground coffee, the grind size of the ground coffee, and the amount of time that the water is in contact with the ground coffee. For example, ground coffee with a larger grind size may require a higher water temperature or a longer water contact time at a lower temperature to achieve an equivalent amount of soluble extraction as a ground coffee having a smaller grind size.
  • the amount of water used to brew the coffee should also be controlled to produce a coffee having a pleasant flavor and strength.
  • the strength of the coffee will vary depending on multiple factors including, the ratio of ground coffee to water being used, grind size, and contact time between the coffee grounds and the water for example. In a general application, the use of too much water may result in coffee that is weak, and the use of too little water may result in coffee which is undesirably strong.
  • the temperature of the water used is also considered an important variable in determining a proper balance and taste. This is because cooler water may not extract a desirable quantity of solubles that make up the flavor of brewed coffee. Similarly, hotter water may extract a higher ratio of bitter solubles than desired. As a result, it is generally desirable to use water for brewing coffee such that temperature in the brewing chamber is between about 195°F and 205°F (91 °C-96°C).
  • pre-soaking or wetting the ground coffee with water may result in a brewed coffee having a more pleasant taste than brewed coffee produced without pre-soaking the ground coffee.
  • Pre-soaking the ground coffee releases gasses trapped within the coffee grounds, such as carbon dioxide for example. As a result, the portion of the ground coffee configured to evenly absorb and filter the water is increased.
  • the water used for pre-soaking the ground coffee may be referred to herein as “bloom water” and the amount of time that the boom water is exposed to the ground coffee to pre-soak the ground coffee is referred to as “bloom time.”
  • the water used to brew the coffee from the ground coffee after the bloom water will be referred to herein as “brew water.”
  • the brew water is delivered to the ground coffee after completion of pre-soaking of the ground coffee with the bloom water for a bloom time.
  • the ratio of the volume of bloom water to the mass of ground coffee in addition to other factors, also contributes to the production of a balanced, pleasant tasting coffee.
  • the apparatus 20 includes a housing 22, a reservoir 24, a pumping mechanism 26, a heating mechanism 28, and a brew basket 30.
  • the reservoir 24, pumping mechanism 26, heating mechanism 28, and brew basket 30 are arranged sequentially in fluid communication.
  • the pumping mechanism 26 draws water or another fluid from the reservoir 24 and pumps the fluid through the heating mechanism 28 to the brew basket 30.
  • the fluid passes through the heating mechanism 28, the fluid is heated to a desired temperature before being distributed onto coffee grounds or another flavorant 35 contained within an interior brew chamber 32 of the brew basket 30.
  • the fluid containing a portion of the flavorant 35 is output to a container 36 via an outlet of the brew basket 30 for consumption.
  • the pumping mechanism 26 is fluidly coupled to the water reservoir 24 with a first conduit 40, the pumping mechanism 26 is fluidly coupled to the heating mechanism 28 via a second conduit 42, and the heating mechanism 28 is fluid coupled to the brew basket 30 with a third conduit 44.
  • first, second, and third conduits 40, 42, 44 are illustrated as a single conduit, embodiments including a plurality of conduits are also contemplated herein.
  • the first, second, and third conduits 40, 42, 44 may be formed from the same or different food safe materials, such as food grade silicone tube, stainless steel tubing, or polymeric tubing for example.
  • the pumping mechanism 26 is a solenoid water pump and the heating mechanism 28 is a flow through heater.
  • the brew basket 30 may be movably coupled to the beverage brewing system 20. When the brew basket 30 is in an installed position, an open upper end 34 of the brew basket 30 is arranged in sealing engagement with an adjacent component of the beverage brewing system 20, such as the housing 20 for example.
  • the pumping mechanism 26 is configured to operate for a predetermined period of time to supply a predetermined amount of fluid to the brew chamber 32 based on the size of the beverage being prepared.
  • a flow meter 38 may be arranged within a passage extending between the water reservoir 24 and the pumping mechanism 26 to monitor the amount of fluid that passes there through. The amount of fluid that passes through the flow meter 38 may also be indicated of the amount of fluid provided to the brew chamber 32 of the brew basket 30.
  • Various types of flow meters are within the scope of the disclosure.
  • the beverage brewing apparatus 20 additionally includes a user interface, illustrated schematically at 46 in FIG. 3.
  • the user interface 46 may include one or more buttons, knobs, or other control input devices 48, such as for providing one or more inputs to the system. Examples of such inputs include, but are not limited to a desired size, strength, or type of beverage to be brewed.
  • Operation of the beverage brewing apparatus 20 is controlled by a controller 50 operably coupled to the pumping mechanism 26, the heating mechanism 28, the venting mechanism, and the one or more input devices 46 of the user interface 44.
  • the controller 50 is configured to operate the pumping mechanism 26 and the heating mechanism 28 to brew a beverage in response to the input signals received from the input devices 48.
  • the controller 50 may include one or more or a microprocessor, microcontroller, application specific integrated circuit (ASIC), or any other form of electronic controller known in the art.
  • a bypass conduit 45 may be fluidly coupled to the third conduit 44 by a valve 47.
  • the valve 47 may be operably coupled to the controller 50 for rotation between a plurality of positions. Operation of the valve 47 may be controlled to selectively direct a flow of heated fluid directly to the container 36 instead of to the brew basket 30.
  • an attachment or other component (not shown) associated with the beverage brewing system 20 may be configured to connect to the outlet of the bypass conduit 45.
  • the bypass conduit 45 may be particularly useful during the preparation of large quantities of a beverage. For example, when the valve 45 is in a first position, a small, concentrated volume of a brewed beverage is prepared by supplying a portion of fluid to the flavorant 35 in the brew basket 30. The controller 50 may automatically operate the valve 47 to a second positon, to supply additional hot fluid, for example hot water, directly to the container 36 without passing through the brew basket 30. The mixture of the concentrated brewed beverage and the hot fluid within the container 36 forms a brewed beverage having a desired flavor profile. In addition, as fluid passes through the flavorant 35 in the brew basket 30, the temperature of the fluid may decrease. Fluid provided directly to the container 36 via the bypass conduit 45 may be used to increase the overall temperature of the brewed beverage within the container 36 because the temperature of the bypass fluid is typically greater than the temperature of the fluid output from the brew basket 30.
  • the beverage brewing system 20 includes a pressurization system 60 fluidly coupled to the interior 32 of the brew basket 30.
  • the pressurization system 60 is configured to selectively increase the pressure within the brew chamber 32 to control the rate at which fluid within the brew chamber 32 seeps or otherwise passes through the quantity of flavorant 35 stored therein.
  • the pressurization system 60 includes a pressure source 62 operably coupled to the controller 50, such as a motorized air pump or pressure pump for example, fluidly connected to the interior 32 of the brew basket 30.
  • the pumping mechanism 26 and heating mechanism 28 in combination may be configured as a pressure source operable to pressurize the interior of the brew chamber 32, such as by providing steam thereto for example.
  • a conduit 64 extending between the pressure source 62 and the brew basket 30 may connect to an inlet 66 formed in a sidewall 52 of the brew basket 30, such as above the highest brew level of the brew basket 30 for example, to define a pathway for the pressure supply.
  • a portion of the passageway through which a fluid is provided from the reservoir 24 to the brew basket 30 may also define a pathway for a pressure supply to the brew chamber 32.
  • pressure generated by the pressure source 62 may pass through one or more of the openings 31 to the brew chamber 32.
  • an additional opening such as having a different size or shape than openings 31 , may be formed in a portion of the shower head 29 and may be coupled to a conduit 64 to function as a pressure inlet 66 to the brew chamber 32.
  • the conduit or pathway 64 may, but need not include a valve 68 movable between a plurality of positions to control a volume of pressurized air or steam provided to the brew chamber 32.
  • One or more pressure sensors 70 may be configured to monitor and provide feedback regarding the pressure within the chamber 32.
  • a controller such as controller 50 for example, may be configured to operate the pressure source 62 and/or the valve 68 in response to information provided by the pressure sensor 70.
  • a valve or other venting mechanism associated with the brew chamber 32 of the brew basket 30, and illustrated schematically at 33, may be operated to break the seal between the brew basket 30 and the adj acent component such that pressure is vented or release from the brew chamber 32 to the atmosphere.
  • the valve may be operably coupled to the controller of the pressurization system 60, or the controller 50 of the beverage brewing system 20.
  • Preparation of a beverage using the beverage brewing system 20 typically includes providing a volume of bloom water or fluid to the brew chamber 32, and then after waiting a predetermined period of time, supplying a volume of brew water or fluid to the brew chamber 32.
  • the volume of bloom water supplied varies based on one or more parameters of the beverage being brewed, such as the size and type of beverage for example.
  • the amount of bloom water supplied to the brew basket 30 is sufficient to moisten a portion or all of the flavorant within the brew chamber 32, but is insufficient to cause a significant amount of, or any, water to exit into the container 32.
  • the volume of brew water provided to the brew basket 30 produces a coffee or other beverage by passing through the soaked flavorant into the adjacent container 36.
  • the volume of brew water may be provided to the brew basket 30 as a single volume, or as a plurality of distinct volumes.
  • the pressurization system 60 may be used at any time during the preparation of a brewed beverage after a volume of fluid has been provided to the brew chamber 32. For example, after supplying all or a portion of the volume of brew water to the brew chamber 32, the pressurization system 60 may be operated to increase the pressure between the surface of the fluid within the chamber 32 and the upper surface 34 of the brew basket 30 substantially sealed against an adjacent component of the beverage brewing system 20. The application of pressure will cause the fluid to filter through the flavorant more quickly, such as in less than 20 seconds for example, resulting in a hotter beverage.
  • Embodiments where the pressurization system 60 is operated when no fluid is within the brew chamber 32, for example to clean the fluid passageway leading to the brew basket 30, are also contemplated herein.
  • the pressurization system 60 may be operated after an initial portion of the brew volume is supplied to the brew chamber 32, but before a second portion of the brew volume is supplied to the brew chamber 32.
  • Application of such a pressure in the middle of the brewing operation may be used to expel substantially all of the first portion of brew volume from within the chamber 32.
  • the additional fluid provided as the second portion of the brew volume may then draw additional solids from the flavorant 35 that would not have been absorbed by the first portion which was already saturated.
  • the beverage output from the system 20 may have an increased amount of solids, and therefore flavor.
  • the pumping mechanism 26 and heating mechanism 28 and a separate pressure source 62 may be configured to cooperate to pressurize the brew chamber 32 at various stages during a brew cycle.
  • the pumping mechanism 26 and heating mechanism 28 may cooperate to perform a first pressurization by supplying steam to the brew chamber 32.
  • the steam is used to expel substantially all of the first portion of brew volume from the chamber 32 while still maintaining a high temperature within the chamber 32.
  • the pressure source 62 may then be used to perform a second pressurization of the brew chamber 32.
  • the second pressurization expedites the filtering of the second portion of the brew volume through the flavorant 35 in the brew chamber 32.
  • the pumping mechanism 26 and heating mechanism 28 are described as performing a first pressurization and a separate pressure source 62 is described as performing a second pressurization, it should be understood that embodiments where the pressure source 62 performs the first pressurization and the pumping mechanism 26 and heating mechanism 28 perform the second pressurization, or embodiments where either the pumping mechanism 26 and heating mechanism 28 together, or the pressure source 62 performs both the first and second pressurizations is within the scope of the disclosure.
  • the description regarding preparation of the beverage including a single pressurization or a first pressurization and a second pressurization are intended as an example only, and any number of pressurizations performed during the preparation of a brewed beverage is considered within the scope of the disclosure.
  • the brew basket 30 includes a first end 34, a second end 37 (FIG. 2), and one or more sidewalls 52 extending there between.
  • the sidewalls 52 define the interior volume of space or brew chamber 32 within which one or more products 35 associated with the beverage brewing process are positioned.
  • the second end 37 of the brew basket 30 is generally closed or sealed and the first end 34 of the brew basket 30 is open such that products may be inserted into the chamber 32 of the brew basket 30 via the first end 34.
  • the brew chamber 32 may be configured to receive a disposable or permanent coffee filter (not shown) in which the flavorant, such as ground coffee, espresso, or tea for example, is contained.
  • a cross-sectional area of the chamber 32 adjacent the first end 34 is substantially larger than at the second end 37 such that the brew basket 30 is generally frustoconical in shape.
  • the brew basket 30 has another shape, such as where the brew basket 30 is generally cylindrical for example, are also contemplated herein.
  • One or more openings 54 are formed in the brew basket 30 as an outlet from which a fluid filtered through the flavorant 35 may be provided to a container 36.
  • the brew basket 30 is configured for use with a filter 70 having a flat-bottom 72.
  • filters 70 having a flat bottom 72 are typically referred to as 8-12 cup basket type filters.
  • the flat-bottomed filter 70 may be just a disc positionable within the brew chamber 32 generally adjacent the second end 37 of the brew basket 30, or alternatively, may include sides 74 that extend generally parallel to the sidewall 52 as shown in the FIG.
  • the disc may be formed from a paper material, or may be formed from a metal mesh or screen.
  • the metal mesh disc may be removably or integrally formed with brew basket 30.
  • the sides 74 may affect the ability to build up pressure within the brew chamber 32. Accordingly, flat-bottomed filters 70 are typically not conducive for brewing beverages of smaller volumes, such as a single serving for example, because the depth of the flavorant 35 positioned within the filter 70 is too shallow for proper extraction to occur.
  • a seal 80 is positioned adjacent the flat-bottom 72 of the filter 70.
  • the seal 80 may extend about the periphery of the flat-bottom portion 72 of the filter 70 and may be received within a corresponding groove 82 (FIG. 6) formed in an adjacent portion of the brew basket 30, or may be integrally formed with the bottom of the brew chamber 32.
  • the seal 80 may be located underneath the flat-bottom 72, or alternatively, may be installed over the filter 70 such that a portion of the filter 70 is received within the corresponding groove 82 in addition to the seal 80.
  • the outlet 54 of the brew basket 30 is located at a position vertically above the highest brew level of the brew basket 30, as indicated schematically at 84.
  • the outlet 54 is positioned generally adjacent the first end 34 of the brew basket 30; however, it should be understood that a brew basket 30 having an outlet 54 located at any position between the first end 34 and the second end 37, or alternatively, vertically above both the first end 34 and the second end 37 is also considered within the scope of the disclosure.
  • an enclosed fluid channel 90 arranged within the brew chamber 32 fluidly couples the brew chamber 32 and the outlet 54.
  • the enclosed fluid channel 90 extends generally parallel to the sidewall 52 of the brew basket 30 and includes an inlet end 92 positioned generally adjacent the second end 37 of the brew basket 30 to capture fluid after it has filtered through the flavorant 35.
  • the outlet 54 formed in the brew basket may be located at any location, but an outlet end 94 of the enclosed fluid channel 90 coupled to the outlet 54 is arranged at a position vertically above the highest brew level of the brew basket 30.
  • the enclosed fluid channel 90 may be arranged outside of the brew chamber 32, and may but need not be removably coupled to the brew basket 30.
  • the outlet end 94 of the enclosed fluid channel 90 is arranged vertically above the inlet end 92 and above the highest brew level 84, the enclosed fluid channel 90 will fill with fluid only to a level equal to or within the same horizontal plane as the highest brew level 84 due to pressure equalization.
  • application of pressure to the sealed brew chamber 32 such as via the pumping mechanism 26 and heating mechanism 28 or pressure source 62 of the pressurization system 60 for example, is necessary to move the filtered fluid through the pipe 90 in a direction opposite gravity.
  • a bloom volume of fluid may be provided to the brew chamber 32 to saturate the flavorant 35 therein.
  • pressure need not be applied to the sealed brew chamber 32. Due to the configuration and lack of pressure, none of the bloom water will be provided from the brew basket 30 to the adjacent container 36.
  • all or a portion of the brew volume of fluid is provided to the brew chamber 32.
  • the level of fluid within the chamber 32 does not exceed the highest brew level 84.
  • the pressure within the brew chamber 32 increases causing at least a portion of the brew volume added to flow through the outlet 94 of the enclosed fluid channel 90 to an adjacent component, such as a container 36 for example.
  • the pressure source 62 or the combination of the pumping mechanism 26 and the heating mechanism 28 may be operated to increase the pressure within the brew chamber 32, thereby causing the fluid to filter more quickly through the flavorant 35, and move through the enclosed fluid channel 90 to the outlet 94 thereof. Because pressure is necessary to propel the fluid within the chamber 32 through the enclosed fluid channel 90, the pressure source 26, 62 may be operated to allow a consumer to selectively stop or interrupt the flow of brewed beverage to the container 36. Only once the pressure of the chamber 32 has been
  • venting mechanism 33 associated with the brew chamber 32 may be selectively operated during any portion of the brewing process to relieve pressure within the brew chamber 32.
  • the brew basket 30 may be located at any position within the housing 22, such as laterally adjacent to or offset from the container 36 for example.
  • the brew basket 30 may be arranged such that all or a portion of the brew basket is arranged within the same horizontal plane as the container 36, thereby reducing the vertical height of the beverage brewing system 20.
  • the outlet 54 of the brew basket 30 may be arranged within a plane disposed vertically below the inlet opening of the container 36. The position of the brew basket 30 may be selected to optimize one or more operating parameters of the system 20.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Fluid Mechanics (AREA)
  • Apparatus For Making Beverages (AREA)

Abstract

Un système de boisson comprend un logement et un panier à brassin associé au logement. Le panier à brassin comprend une chambre de brassage. Un système de pressurisation est associé à la chambre de brassage. Le système de pressurisation peut être actionné sélectivement pour augmenter la pression à l'intérieur de la chambre de brassage afin de réguler la vitesse à laquelle un fluide passe à travers la chambre de brassage jusqu'à une sortie formée dans ledit panier à brassin.
PCT/US2017/039517 2016-06-27 2017-06-27 Cafetière automatique et procédé de préparation d'une boisson brassée WO2018005503A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201780039659.XA CN109414134A (zh) 2016-06-27 2017-06-27 自动咖啡机以及制备冲泡饮料的方法

Applications Claiming Priority (2)

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US201662354995P 2016-06-27 2016-06-27
US62/354,995 2016-06-27

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WO2018005503A1 true WO2018005503A1 (fr) 2018-01-04

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